Focaccia

I made this recipe something like five years ago. I

really have to do this again as it was so yummy.

SO much to do and so little time. :o)

Below is the Focaccia recipe I used. It is a multi-purpose

recipe and the creator is Robert that use to have a yahoo group.

He has a website now:http://www.breadmachinedigest.com/recipes

You will see down below the HOW TO for Focassia.

It is a bread that is thick squares that is italian tasting.

Refrigerator Bread/Dough

1 1/8 cups ice water

3 cups bread flour

2 teaspoons salt

2 teaspoons sugar

2 teaspoons yeast

Place all of the ingredients in your machines fully

assembled pan. Select the dough cycle and press

start. After 10 minutes of kneading stop your

machine, remove the pan and cover it tightly

with plastic wrap secured with a rubberband.

Place the pan of dough in your refrigerator

for 24 hours. After the 24 hours remove the

pan from the refrigerator and place in a

warm to so the dough can warm up. Once

the dough has reached room temperature

(3 to 6 hours) place the pan back in your machine.

Now you have a few choices. You can make a

wonderful loaf of white bread

by setting your machine on the white bread

cycle and pressing start. You

can make focaccia, pizza crust, dinner

rolls or baguettes from this dough

as well. If you are going to make one of

these then set your machine for

the dough cycle and press start. When

the machine beeps...

Focaccia:

Remove the dough to a 10x13 baking/cake

pan that has been well oiled with olive oil.

Gently spread the dough out to fill the pan.

If you need to let the dough rest for 10

minutes and then finish spreading it out.

Once the dough fills the pan (including the corners)

cover with a damp towel (not a terry cloth one)

and let sit until the dough has risen about 1 hour.

Take your fingers and make random indentations

in the dough. Don't go over board you just want

some indentations, but you don't want to deflate the

dough. Next drizzle on some olive oil (about 1/8 cup),

sprinkle with chopped fresh rosemary or other herb

you like, like oregano, thyme, etc.Then sprinkle with

1/2 tsp. salt (kosher salt is best). Place in a

preheated 400 degree oven and bake for 20

to 40 minutes or until the focaccia is golden

brown. Remove from the oven and remove the

focaccia toa cooling rack to cool.

Pizza Crust:

This recipe makes enough dough for 1 thick crust

pizza or 2 thin crust pizzas. Remove the dough

to a lightly oiled surface divide in half if your

going to make thin crusts. Form each half in to

a small rough ball and let sit for 10 minutes.

Using your hands slowly start flattening the

dough out in to a circle. Then use a rolling pin.

Once you have the dough to the thickness and

size you want move it to a oiled pizza pan, top

and then bake in a 400 degree oven for 20 to

30 minutes or until the crust is golden and

toppings and cheese are hot and melted. If

you wish to cook on baking stone you will

need to preheat the oven for 30 minutes.

Shape and roll out the dough on baking

parchment, top and then place in the oven on

the hot stone parchment and all bake for 20

to 30 minutes or until thecrust is golden and

toppings and cheese are hot and melted.

Dinner Rolls:

Remove the dough to a lightly greased surface.

Divide in to 12 pieces.Shape each pieces in to

a smooth round ball and place in a high sided

baking dish. You want to use a baking dish that

is large enough to hold all 12 dough balls with

about 1 inch of space around them. Cover with a

damp non-terry cloth towel and allow to rise

until doubled (1 to 2 hours). Bake in a preheated

400 degree oven for 20 to 30 minutes or until the

rolls are golden brown. Remove the rolls to a

cooling rack to cool. Serve room temperature or warm.

Baguettes:

Remove the dough to a lightly greased surface. Roll

the dough out in to a log about 12" long. Using a

sharp knife or a dough scrapper cut the dough

in to 3 long strips. Do not cut with a sawing

motion, press down and cut that way. Take each

strip of dough and roll between the work surface

and the palm of your hand to smooth it out and

to lengthen it to a length that is just long enough

to fill on a cookie sheet. Place the dough strips on a

lightly greased cookie sheet, cover with a damp

non-terry cloth towel and allow to rise until

doubled (1 to 2 hours). Bake in a 400 degree oven for

30 to 40 minutes or until the baguettes are golden brown.

For Artesian Style Crust:

This works will all of the above except for the

loaf baked in the bread machine. Before you

place the final item in the oven to bake place a pan

with high sides in the bottom of your oven with

4 cups of boiling water in it. Then place your

bread product in to bake. With the exception of the

pizza you can also spritz the bread with a spray

bottle of ice water ever 1 to 2 minutes for the

first 10 minutes of baking. The combination of both

of these will help give a crispy crackly crust.

Description:

"This wonderful artisan style bread has a

wonderfully complex flavor and is easy to make."